Avocado Rice Salad {from Emily's kitchen to yours}

Cook 2 boxes of Uncle Bens Long grain and wild rice with seasoning packets according to package directions.  Squeeze one lemon onto rice and cool. Make sure to keep covered while cooling, so rice doesn’t dry out.

Add:

3 cooked chicken breast, diced or approx. 3 cups

4 green onions, chopped

1 red pepper, diced

3 oz. Chinese or sugar snap pea pods, cut in half (I use 6 oz.)

1 c. pecans-coarsely chopped and toasted

2 medium avocados diced and added to salad or sliced on top

 

Dressing:  In blender combine:

½ c. vegetable oil

½ t. stone ground pepper

1 T. Dijon mustard

1/3 c. seasoned rice vinegar

½ t. salt

2 cloves garlic

Blend and add to rice

 

This salad is better overnight. (minus avocados)

Pico de Gallo

tomatoes (depends on size)  I use 2-3 large tomatoes

onion (1/2 - 1 whole)

Serrano pepper (remove seeds and add to taste) I use 1/2 to 1

cilantro (desire amt)

salt

fresh lemons

avocados

Cut up tomatoes, onions, cilantro, and serrano pepper (peppers vary in hotness- add to taste) Squeeze lemon from frest lemons (1-2) . Pour salt on mixture to taste (can use quite a bit).  Add 1-2 avocados.  Adjust everything on the amount of pico you desire

Crock Pot Honey Sesame Chicken

YIELD: Serves 4-5
INGREDIENTS:

6-8 boneless, skinless chicken thighs

Salt and pepper

1/2 cup diced onion

2 cloves garlic, minced

1/2 cup honey

1/4 cup ketchup

1/2 cup low-sodium soy sauce

2 tablespoons vegetable oil or olive oil

1/4 teaspoon red pepper flakes

4 teaspoons cornstarch

1/3 cup water

1/2 tablespoon (or more) sesame seeds

3 scallions, chopped

DIRECTIONS:

Place chicken in Crock Pot and lightly season both sides with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Cut/shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Mango Chicken Tacos

Ingredients:

4-5 chicken breasts

packet of taco seasoning

Mango Salsa from Costco

can of black beans

canned corn (I omit or add frozen)

 tortillas

sour cream

guacamole

Put chicken breast at bottom of crock pot. Sprinkle a packet of taco seasoning on top. Pour in an entire container of peach mango salsa from Costco and add a can of black beans (drained). Cook on slow for 4-6 hours. Shred chicken, return to crockpot and add a can of corn (drained). Cook for 30 minutes. Serve on tortillas with cheese and sour cream or guacamole.